THIN & CRISPY EAST COAST BAR PIZZA
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- Опубликовано: 20 май 2024
- Bar Style Pizza aka South Shore Pizza is the crispy little thin crust pizza I didn’t know I needed. Download Vetted for free using my link: bit.ly/3Fbr62a
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-- RECIPE - makes 4 pizzas --
DOUGH
▪300g or 1 1/4c water
▪6g or 2tsp instant yeast
▪40g or 3Tbsp olive oil
▪525g or 4 1/4c all purpose flour
▪10g 1.5tsp salt
Add ingredients to stand mixer with dough hook and mix on medium for 2-3 minutes or until a loose ball forms. Increase speed to high and continue to mix for an additional 5 minutes. When dough looks smooth and is clearing the bowl it’s ready.
Divide into 4 even pieces (225g each). Shape into balls as shown @1:07. Place each ball into an oiled container and cover. Allow to sit at room temperature for 30 minutes. Refrigerate for 24+ hours.
--
SAUCE
▪1 28oz/794g can crushed tomatoes
▪100g or 1/3c + 1.5Tbsp tomato paste
▪12g or 1/3/4tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or .5tsp garlic powder
▪2g or .5tsp onion powder
▪2g or .75tsp black pepper
▪2g or 1.5tsp dried basil
▪2g or 1 1/4tsp dried oregano
▪1g or 3/4tsp red Chile flakes
Add all ingredients into the crushed tomato can and blitz with immersion blender until smooth.
--
PUTTING IT TOGETHER
▪450g/1lb full fat aged mozzarella, shredded
▪225g/.5lb young white cheddar, shredded
▪Grated parmesan
▪Flakey salt
Mix shredded mozzarella and cheddar cheeses together.
Remove dough ball(s) from fridge and bring to room temperature for about 90 minutes.
To shape dough, flip tempered dough ball onto a floured work surface. Roll out into a bout a 10”/25cm round. Dock dough with a fork (poke surface of crust with a fork to create many tiny holes).
Place rolled out dough into an oiled 12” pizza pan (i’m using a 12” lloyd’s pizza pan) and spread out smoothly into the pan, pressing perimeter of crust up the sides of the pan a bit.
Add a few spoonfuls of sauce on top of the dough and spread from edge to edge. Top with a couple of handfuls of the cheese blend (and any other toppings you’d like. I like Italian sausage(recipe below) , roasted red bell peppers, pepperoni, pepperoncinis, etc). Dust the top with grated parmesan and a sprinkle of flakey salt.
Place in 550F/288C oven on top of a preheated pizza steel/stone to bake for 6 minutes. When cheese is melted, transfer the pizza from the pan directly onto the pizza steel. Continue to bake for 3-5 more minutes to crisp the bottom.
--
ITALIAN SAUSAGE RECIPE
▪1lb/450g 80/20 ground pork
▪10g or 1.5tsp salt
▪8g or 2tsp sugar
▪2g or 1tsp black pepper
▪2g or .5tsp garlic powder
▪1g or 2/3tsp oregano
▪1g or 1.5tsp dried sage
▪5g or 2.5tsp paprika
▪1g or 3/4tsp Chile flake
▪5g red wine vinegar
▪2g or .5tsp crushed fennel
Mix together, working the meat well.
--
🎧MUSIC:
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CHAPTERS
0:00 Mixing the dough
2:31 The sauce
3:23 The cheeses
4:18 Hot Italian Sausage
5:01 Shaping the ‘zas
8:07 Vetted (ad)
9:04 Finishing the cheese pizza
10:13 Ultimate version of bar pizza
11:00 Let’s eat this thing
#barpizza #southshorepizza #pizza 
Хобби
There are "hot oil pizza" places in Connecticut called "Colony Pizza." The semi-fried slightly oily cheese and the crispy thin crust are like the one you've made here, and it's finished with a drizzle of hot-pepper-infused oil. I had it once driving through, and it is absolutely spectacular. I love that this video clearly explains how pizza like that can happen.
Sparrow! I love that place
That’s exactly what I thought when I saw it!
I know it’s supposed to be South Shore bar-style but it looks more like Colony to me. (That’s better in my opinion.) And I live on the South Shore.
@@tomcotter4299 it’s still bar pizza colony grill is a bar that only serves pizza but it’s mostly a bar. Hot oil and sausage is an incredible combo think sausage and peppers flavor but in pizza form.
Colony is my favorite pizza of all time
@@supson44 It’s up there for me! Probably my favorite as far as that CT style of pizza goes, but I haven’t tried many pizzas from that region. I know everyone raves about Frank Pepe’s.
Town Spa in Stoughton, MA is the gold standard for this style. Also Lynwood Cafe in Randolph, Cape Cod Cafe in Brockton, and Trading Post Lounge in Bourne all have excellent South Shore bar pizzas.
I second that ! Town spa was my friends weekly tradition. Lynwood had a bean special with linguica so good.
I like Town Spa but the pizza he made looked more like Colony Pizza in Stamford, CT to me.
I’ll have to try these. CCC in Brockton is my #1
I miss Town Spa 😔 moved from Stoughton, MA to Ohio and thats what i miss most.
Spot on bro. I moved to N.H. after 35 years living on the South Shore I tell people about South Shore bar pizza. They have no idea . Best pizza ever. 75% of America is missing out .
“If you don’t like it, TOUGH”😂😂 love the energy Bri lol
That second one looks sooooo good I’m going to have to make! Also I love how you explain your choices with evidence, helps us learn and really shows how much effort you put into your work.
Hey Bri! Originally from Massachusetts, and spent a good amount of time on the south shore. This is an underappreciated style of pizza, and I'm glad it's getting it's day in the sun.
Where on the South Shore? I grew up in Norwell, live in Marshfield.
@@Nickmirabito554 I lived in Quincy/Squantum for a while. Have relatives in New Bedford.
I was surprised when I heard he was doing South Shore pizza. I live there now. I was at Town Spa the other week.
This doesn’t look as much like South Shore pizza as it does Connecticut pizza to me though. I’m getting serious Colony Pizza (Stamford, CT) vibes off that cheese pizza.
Cape cod cafe in Brockton is the king of this style pizza
@@PastaLaVista. I generally prefer Cape Cod Cafe over Town Spa, with the exception of Buffalo chicken pizza.
The chunks of chicken in CCC’s Buffalo chicken pizza are too large and there isn’t enough Buffalo sauce.
You’re really good at the regional recipes, Brian.
You’ve done a couple from places I’ve personally lived and eaten, and I love how you nail all the little details that make the dishes truly authentic.
Great job! Love the content, please keep it coming. 🙂
I love all the clips from previous pizza episodes. It gave this one a classic TV retrospective feel. It felt like a nod to the homers who've been watching for a while. Coming from a Weeds & Sardines guy, this looks like another slamming pizza!
B-man! New Yorker here and I've made every one of your pizzas, you've literally taught me everything I know and now I can fairly reliably crank all types out of the Ooni, from Roman style to ny style. The one style I'm dying to see you do is New Haven style apizz! I hope it's on the menu at some point. All the best success for you in the new year my man.
And burned on coal ovens. Hard to replicate that in the home.
I grew up in Mass., south shore but moved away and have had to recreate these awesome bar pizzas for years. Big nostalgia pizza for me.
I literally had something like this yesterday. I'm in western NY. The pizza place where I grew up had thin crust style pizza that was crispy and the cheese looked just like this. Ahhh nostalgia.
This is prolly the ideal crust for me, though otherwise I tend to prefer a generic Buffalo-style pepperoni pizza.
BillsMafia!
whats the name of the pizza place? im from
wny
@@dianeandbrad529 TK's pizza on lift bridge lane in Fairport.
Loving you and your recipes as always. Thanks Brian!
Honestly you never fail to impress!! Keep up the good work and thank you for inspiring me to continue my cooking further!❤️
Jersey Shore here, almost every bar here makes some version of this but not with the Cheddar, that seems to be an inland thing. We also have a cracker thin crust pizza that is amazing and you can seriously eat a whole 16" by yourself (no longer recommended for me btw) If you are ever passing through a town called Neptune, check out Pete & Elda's, Best thin crust I have found.
NBP!
This reminds me of every Roller Rink birthday party I attended as a kid/teen where I skipped roller skating in favor of The Simpsons or X-Men four player arcade cabinets. The arcade games, classic taste of RC cola, and that style pizza developed into a specific childhood experience I cannot accurately put into words. Thanks for this! ❤
As someone who is a native Mass resident who has sampled a handful of bar pies along with being a home pizza maker, I can offer a few tips/suggestions
- Mass bar pies are always 10 inches with many places using the same pans supplied from Bay State Restaurant Co.
- All purpose is the right choice since this is a tender, yet crisp pie as opposed to a chewier NY/CT/Sicilian.
- Dough isn't typically "rolled" or docked into the pan, but hand-pressed and patted which gives it a less smooth appearance. Rolling it is more akin to an NJ bar style pie ala Star Tavern.
- Pies are not taken out of the pan during bake whereas they are for NJ Bar style.
- Handful of places have the lattice cheese edge by saucing/cheesing literally to the edge of the pan like a Detroit pie.
- You'd get a more fried/crispy bottom without needing the stone if you used more fat. Most of these places are just re-using the same seasoned steel pans not washing and just wiping residual oil into it after every use. I find shortening gives me the best result by helping to compensate for the low powered home oven.
- You'll never find parm or salt in the cheese blend of any bar pie here
The sauce and cheese ratios were pretty spot on. Some places here even do 100% cheddar. Sauces can vary from place to place on sweetness and consistency, but there is always paste in it along with a heavy dose of seasoning, especially oregano. Also, the most popular topping for bar pies here is linguica with onion due to the large Portuguese community where this style originated. Highly recommend trying it since it is not common anywhere else in the country. Overall, a great job and effort though and I'd gladly devour that pie!
Great comments! Thanks! Also, as a side note, thank you for being so nice with the constructive criticism. So many people on the internet are jerks when it comes to food and corrections.
you earned that buck..
You are the best. You have made me so so much better at making bread and everything related… pizza or brioche or whatever… and when I f it up, I know why now… and can fix and perfect. Love how you make the recipe, meanwhile explaining why you do this vs that, why avoid certain practices for one type that are necessary for others to get it just right… just your pizza playlist is genius. Thanks so much for all the hard work and sharing your tips and skills… you’re the best.
This makes me so happy as someone from Massachusetts. I need to give this a shot at home. Thanks for the inspiration and great video!
Thanks for watching, glad it hit home for you
Had to come and say this is hands down the best pizza crust recipe you’ve done. And yes I’ve tried them all. Cheers.
Delicious! Mixing the different cheeses is key as well as a good sauce. I'll give this a try as it looks great. I love the additional bake directly on the pizza stone after you take it out of the pan.
Keep the pizza vids coming Bri. Love how many different ones you’ve made
I worked at a South Shore MA bar pizza place. There are a couple notes. Sauce was on the money, though they didn't use chili flakes.
For the dough, we used fresh cake yeast. We also added the dough balls to the pan with a dollop of oil, stacked them on a shelf in the kitchen, and flattened them in the pan as orders came in. Sometimes the dough would even get a dry skin from sitting on the shelf too long, but we just pounded it out anyway. (It didn't affect the final product; it was supposed to be thin, so it didn't matter if it lost some oven rise).
Last, the cheese was straight cheddar. Won't say every place did it that way, but it was a pretty popular destination, as bar pizza places go. We just ground 20 lb blocks of white into a bucket.
Town spa
@@christopherwhite3409 Poopsie's
@@Troglodyte I was going to say Poopsie's myself because of making 100 blanks was just the start at any busy bar pizza joint from Quincy to the Cape, West of Brockton to the Ocean on the East
A big THANK YOU! for the recepie of the Italian sausage. I have seen so many recepie using it, and used store bought, and that is something I can't find here in Sweden. But now I know how to make it my self. Awesome Bri!
Same! Italian sausage recipe was a revelation as we don't have that kind of sausage at stores in Finland either.
Merry Christmas Brian!! Thanks for putting out all these awesome recipes!
Love the idea of mixing the spices etc right in the can of crushed tomatoes! Brilliant! When we run out of our canned supply, we will definitely be copying your method. Thank you, Brian!
Hey Bri, loving your videos - I always add Celery salt to my pizza before putting it in the oven - makes a huge difference
The pizza is decent, but the hidden gem here is the sauce! I've tried a ton of different sauces and have never found one that I actually liked. This one is AMAZING!!! Every friend I've shared the recipe with loves it.
If you made it with this fresh sausage, could you please compare it to cured pork sausage like genuine pepperoni? I never ever tried fresh style and I have irrational worry it's going to taste like some sort of spiced pork burger instead of sausage
@@glacialimpala The fresh sausage is the best. It is more work and if you want less grease just cook it in the pan first. I bury the toppings under the cheese if they already have some caramelization.
I have a few generations of this sauce now with Centos, Bianco Dinapoli, Red Top and San Merican. Centos and Red Top are very acidic with Bianco being very sweet. In fact, while some people like Bianco, I think it is a terrible pizza sauce, but a great spaghetti sauce. I really enjoy the high acidity in Centos and Red Top. You can even it out with a bit more sugar, but otherwise it is a perfect foil for the crust and cheese.
I followed this recipe, thanks for sharing. It's one of the best I've tried
Thanks for all the great pizza videos! For what it’s worth, I switched to a spiral hook for my mixer with better results that the standard one.
Born and raised in bar pie country and this has to be the first video on the internet dedicated to it! Amazing.
Thanks very much Bret!
There should be a law that states every bar should offer pizza, burgers, French fries, onion rings and Buffalo Wings.
Looks great
Made the dough yesterday and baked the pie for lunch today. We had some leftover ground beef so did a sort of cheeseburger-style pizza. It was good! Thanks, Brian, and Merry Christmas.
As a New Englander, I have been waiting for this video... this totally makes my day!
@Phillip Banes South Shore bar pizza exists nearly exclusively in South Shore Boston.... but ok.
@@phillipbanes5484 uhm, you are so wrong. Anything below Connecticut stops being New England "Greek" or "bar" style pizza. It is much closer to New York style. So Rhode Island, New York, New Jersey are Northeast states, but do not share the pizza style of New England states.
What! You nailed Bri. again. This is the only way I like my pizza, exactly how u made it. I'm from New Jersey and this is spot on! Reminds me of Star Tavern Pizza in Jersey
Thanks for watching Veronica
I had those exact glass bol for pizza dough and even though I oiled them , they were hard to get out by
sticking on the sides, since I got the same kind of bol in plastic , the fact that you can press the sides and introduce some air pockets, they go out really easy just by turning them upside down.
Yum, I love this type of pizza! It is served everywhere too, but its always good and does have that small bite of cheddar. Thanks for the tips on how to make it.
0:47 thanks for showing this, because I actually want to make THAT. So I’ll use bread flour. Great video Brian, you’re my favorite on YT right now!
Right?! I love the flavor of a bubble coated in caramelized tomato sauce with a little char on top.
Half AP, half bread flour ain't shabby either
@@PizzaHomie good call!
Man, seeing those grease holes in the cheese really brings back memories. I haven't made this one (yet) but just seeing those holes alone, I know you nailed this one.
This was amazing. It turned out so dang good!!!
Thank you! I always wondered how this was made! Although I assumed it was cheddar in the cheese, it is nice to have a full recipe.
Love when Bri gets into the pizza groove
2 B-boy Supreme's, please.
Oh, and that aforementioned pitcher of beer.
this looks beautiful. fantastic rendition of the cracker crust
B, grew up in Plymouth eating the best pizzas from cape cod cafe, franks, xtip top and christos, moved to Atlanta and cannot find real pizza. Thank you for this video ❤❤❤❤
Grew up in Kingston. Franks was great. There was a small place in Bryantville, Billy Kidd's Pizza. It was a sad day when they closed up shop.
I've tried a bunch of bar pizza recipes, and none come close to Lynwood. I am looking forward to giving this one a try!
South shore born and living in Los Angeles, I think about Lynnwood at least once a week... Eat an extra pie next time you're there for me!
Melted butter rather than olive oil in the dough and all cheddar for lynwood. But I didn't tell you that.
Review: the sauce was not like Lynwood...it might be better. It's excellent. The dough fermented for a couple days. Even though I have the Lloyd pan and stretched/docked within the pre-oiled pan, it still stuck, and it didn't get brown enough (could be my fault due to oven config). It's probably the best iteration of SS bar pizza (sorry Toddzilla).
@@arielpotischman662 You dont want olive oil spray. You want a couple tablespoons of canola oil. You are basically frying the dough while the pizza cooks. You also need a seasoned pan to really get the right crust.
I'm so making this Bri. I have a 12" le creuset pan I think will work great and will def try crisping it on top of the stove if the crust doesn't brown up before the cheese nukes itself.
Best of luck! Thanks for watching
You and your videos are quite awesome Brian! Excited to try some of your recipes, thank you!!😊
I used your recipes for the pork sausage, sauce and cheese combo, plus pepperoni of course, with my sourdough discard dough, and my man, that fella slapped. Bravo.
Looks amazing! I usually cook our pizza on a pizza stone at 700 degrees on our barbecue for 3 minutes or less. Being it’s-8 degrees and windchill factor of -28 degress here in North Idaho , that’s not happening.I’ll make this dough today and have this for Christmas Eve. Excited to try this. Thanks!
Hi neighbor! Trying to stay warm in Eastern Washington. Currently -25 with windchill.
In Missouri the temp is 22° going down to 0° tonight with wind chill of -32° Everyone stay warm.
Not too far from you in Montana. We're sitting at a balmy -27 right now and a windchill hovering around -50. Hope you're staying warm!!
Currently in Spokane-I haven't even left the house today.
@@heavyq My daughter and son-in-law live in Libby
Yung Cheddar? 😂😂
That’s amazing.
I also love your hair- it’s the unsung star of your videos!!! 🎉🎉
Hey Bri, just wishing you guys a merry Christmas and happy new year :) your chocolate chip cookies (big bois), Indian curry, and chicken parm are all regulars in my house and I'm happy I found you this year. Here's to 1 million in 2023 🥂
Yoh bruh, your recipe is on point like a decimal man. Makes it so easy especially for someone looking to start making their pizza brand. Everything is well calibrated and measured in imperial and metric units. Good job mate.
I literally have a dough out and was about to make a pizza in about 5 minutes and you post this video 😂😂😂.
Bookmarking for the Italian Sausage recipe! I'll admit, that looks pretty good. I'd try that at least once.
That’s more of a Chicago-style sausage. You won’t find that out here on the South Shore. 😉
Hey Bri! Here's a trick I've been using to crisp my pizza dough: just put it on the very bottom of the oven, not on a rack, like right on the oven floor and at least for my electric oven, it's usually super hot and will crisp up the dough very quickly.
Congrats on your channel's success, Bri!
East coast pizza is on another level hands down.
Nothing made me happier than seeing this video. As someone from the south shore of MA was glad to hear the shout out. Pie looks great too
I've been watching your videos lately and you are very detailed and it looks great. Nicely done
It's not East Coast Pizza per se. You can find bar pizza in the area south of Boston knows as the South Shore. It's very local and very good. All bar pizza is one size - 10" - not 12". It's not just a regular pizza in a smaller form factor. It's very different. It has kind of a buttery outer crust, like Greek pizza, but a thin base that is crisp. Cooking it in the pan is what gives it the nice outer crust. Although you can use one of the pans he has linked, I know that some of the bar pizza restaurants have special 10" cast iron pans. As he notes in the video, the cheese is usually a mix of cheddar and mozzarella, though I think a few places just use cheddar. If you want to see what one of these is supposed to look like, search for Lynwood Cafe in Randolph. They are one of the top bar pizza places.
Only place to get real deal - Lynwood!!!!!
Hey, what’s up?” Is missing.
I make personal pan pizzas in my stainless steel pan. Put a lot of olive oil in the pan put in my crust and toppings. Cook it on the burner for a few mins and finish it off in the oven. Turns out perfect every time.
This turns out phenomenal I use parchment paper and put it straight on the pizza steel ! Brian's recipes and style make fallowing his recipes a breeze
As someone born and raised on the east coast, Connecticut, I think using cheddar in a pizza is thorough debauchery. We are pizza snobs here. and any place using cheddar, better have a bar so you can get over served before daring to put that in front of us. kinda sorta kidding, but not really
Lived in New Haven for 10 years. This person is not kidding
This pizza is from the south shore of Massachusetts. He’s made some mistakes but, it’s pretty much there. Yes, New Haven pizza is great. But ssbp is pretty great too. Just gotta get over your snobbery I guess :)
Grew up in southwestern CT and in my city we had this type of pizza, NY style and quite a few others and all were great. People from New Haven need to get over it.
Yeah massachusetts lifer here. Completely agree. That's why we only have good chains here, they have to be to earn their keep. Our native Papa Gino's being a prime example of the bar that any other chain must meet to stay.
@@mikecampski we disowned them over this
I am from Mass and currently live on the south shore and this certainly is one of my favorite pizzas!
So many types of pizza!! Thanks to your vid’s I could totally kick butt at a pizza naming game
I am sorry as someone from south shore MA where its popular I am slightly offended by east coast.
This is my absolute favorite style of Pizza. My wife grew up in Boston and never heard of it. I took her down to my favorite spot(S) and I have converted her. its simply the best and great for a single person to have a whole pie on their own. I cannot wait to try making this recipie myself and see if it comes out as good as my favorite joints.
We make pizza from scratch every week. This is the best recipe we've tried and it passes the "kid test", they love 'em. We split the dough balls in half to make individual size pies.
Born and Raised in Rhode Island. This pizza is the BOMB! GREAT JOB!!! The loaded pizza just seriously made me hungry! I'm now in San Diego and can't get anything even close to thise!
I am a pizza lover and this recipe looks awesome. 😄. Thankyou...will try it soon
Game changer, i grew up eating the Town Spa and Cape Cod pizza in Brockton MA and of course Jays Flying Pizza in Bridgewater MA. I cannot wait to make this. Thank you so much
I’m from CT. YOU NAILED IT ! Thank you sir
The GOAT!!! Great stuff man... keep it up!
I once experimented with just about every cheese combo available to me and smoked gouda (with mozz) was a top contender taste wise... but for the love of all things holy the GREASE. Nice to see a pizza style embrace the oiliness of the cheese and all those lacy bits. Gotta give it another go with this recipe.
The pizza litterly looks like the thin crust pizza that pizza hut makes, which I love. I am definately gonna be doing this. Thanks 🤘
Yaasss!!! I requested this and you did it!!!!! So pumped to try it
Get your pans from Bobby Owen's at Bay State Restaurant Supply in Brockton, MA. They are 10 inch non stick STEEL pans. Those are what the bars use. Lloyd's are aluminum, and it does make a difference. Call him up and he'll send them anywhere!
I always learn so much from your videos
South shore local, pizza lover, and home cook here. Excellent job on this, the cheese blend is 100% accurate with parm being a MUST. crispy crust is a staple here as well. I always make sure to drizzle the sauce around the pan to help with that crispy brunt edge.
I was screaming when you didn’t use linguica for your topping. It’s a staple in Portuguese culture here in the south shore but I understand it’s not easy to find outside of this area.
I love the pan you used as well. I’ve been using cast iron at home while trying to recreate this pizza myself but it looks like I’ll be ordering one of these!
Ground linguica on a bar pizza is heaven
Christos Greek salads and pizza was the best place opened over 50 years in Brockton MA Absolutely the best
I'm a New England native living in the south now a days. This just unlocked a memory and made me so nostalgic. I wasn't even aware that this type of pizza had a name, this was just the default go to pizza in my area back home. Feeling homesick and hungry now!
Making the sauce in the can is a genius move, perfect for blending
As a native new yorker from SI I can say it looks great
Merry Christmas Brian! Keep the videos coming.
Bought these pans today at Bayatate Restaurant Service Products in Brockton. Excellent people
Bravo! And relatively easy by comparison to other pizza.
Thanks for this! As a child growing up in MA, bar pies are all I knew to be pizza. When I go back to visit, I'm generally more exited about eating one, than I am about getting some fresh seafood, or any other local fare.
We had something similar in the Midwest - Tavern pizza along with a cold beer just makes my day.
Bri, this is my kinda of pizza. Thank you for sharing your delicious recipe.
I used to work at a HUGE high volume bar that had a pizza place in the alley with pie just like this. On a freezing cold night where all you get is a fifteen minute break from the chaos and you can't go anywhere else for food you shove a slice or two of this down your throat. And you have absolutely no idea how much you love it until it's gone. To this day (20 years later) whenever the night gets super cold I crave this pizza like no other. I don't want wood-fired pizza. I don't want square (Detroit) pizza. I don't want pizza blanca with a myriad of shellfish (well, I kinda do). I WANT BAR PIZZA. Thank you for this Brian!💜
Grew up on the south short! Cape Cod Cafe and Town Spa. You made just the way it's made! Also recommend pushing the cheese right to the edge of the pan to get the "burnt cheese" crust. HIGHLY desirable. Great work!
Oh my gosh I still love Cape Cod pizza! I forgot about Town Spa. Many years since I was there. Venus Cafe and Lynwood also very good
This is probably the fourth time I've watched this video. I have also made the pizza style several times. I never noticed that you did not pre-bake your sausage. I've used a variation of this to make my own, but I always cooked it in a pan first. It does take more time, but a lot of the grease ends up in the pan rather then the pizza.
Originally from The Bronx, NY and spent every summer at the Jersey Shore eating exactly this pizza. Great job!
The one you cooked mostly in the pan is a hybrid of Bar style and Greek style. Greek style pizza also originated in the South Shore area of Massachusetts. It is called Greek as the pizzerias that made their pizza that way were all owned by Greek immigrants.
Thanks for another pizza recipe
Just had some bar pie yesterday! I would also recommend adding in fontina cheese to the blend if you can get your hands on it! Also Colony Grille and Rikos are the best bar pies, if you have a chance to try one of them!
I gotta say, giant bubbles are my favorite. I would have been obsessed with that first weird looking pizza 😍
OMG! I was a kid in North Jersey in the 60s and this (and the shrimp basket) was supper when my siblings and I were at my Dad’s gas station. All this time I thought what we ate was ‘New York style’ and I just couldn’t reproduce what I remembered. Your pizza is it! Ordering the pizza stone tonight…I can taste it now. 👍👍👍👍👍
Just wanted to wish you happy holidays, Merry Christmas and a Happy New Year! Your videos have become staples for me in the kitchen..your ciabatta recipe is my go to for the best bread ever, (I got two of the heavy, cast iron bread pans w lids to do two at once) and I can’t stop making the chicken quesadillas you recently posted! I should try more of your salads and dressings, I haven’t had a recipe from you that I didn’t like or turn out badly, not once..
Credit to you for being a good home cook! Merry Christmas to you, John. Thanks for watching!
Lifelong MA resident and I recently got to have this style pizza from one of the places in Brockton that claims to have invented it. Their frozen Cape Cod pizzas are also perfect for weekend nights. Really great stuff, I love when you cover New England dishes!
You got the best there is. My uncle worked there when I was in college and would get me a bunch of frozen pizzas once in a while. Best food when not sober lol